Thai Son-in-law Eggs (Khai Luk Koei)

19 Jun 2012 no comments Bracha Shor Categories Recipes

I am a fan of eggs.  I particularly like Eggs Benedict, Basted Eggs, Eggs with potatoes. So, when I came across a new recipe that made eggs with a technique I had never used, I immediately made them.  I have since (in the 3 days of learning about this recipe) have made 20 of these son-in-law eggs.  The recipe was inspired by Dani Venn- a talented Australian chef. Her sauce used tamarind (which you can buy at 7 Mile) and is tasty, but I changed it to cranberry sauce because I thought that would be more likely that people would make it (and I like cranberry sauce).

The original recipe is from Thailand. The concept is simple enough, yet, I’ve never had even thought of soft boiling an egg, peeling it and then frying it. It adds a level of complexity to boiled eggs.  It opens up a whole bunch of ways to make eggs (I’ve been playing around with the idea of making a “french toast” son-in-law egg… will keep you posted on that progress.  But until then, find the recipe below.

Ingredients:

  • 6 eggs
  • Oil for frying
  • 2 tablespoons cranberry whole berry sauce
  • 2 teaspoons frozen pineapple concentrate
  • Pinch of kosher salt
  • Juice from 1/2 a lemon
  • 1 teaspoon minced garlic
  • 1 teaspoon minced onions
  • 1/2 teaspoon minced fresh hot red pepper deseeded (optional)

Directions:

  1. Bring small pot of water to a boil (big enough to fit the six eggs)
  2. With a sharp knife poke 2 to 3 small holes at the fat end of the egg (this is to let the air escape from the egg while boiling so that the egg has a “beautiful” shape at the end. (If you don’t poke holes in, it’ll work just the same, but because of that air bubble that is in most eggs, you’ll have a slightly lopsided oval shape).
  3. While the water is heating up – make your sauce.  To a heated saute pan add 1 tablespoon oil and the minced onions until translucent.  Add the cranberry sauce, the pineapple juice, lemon juice and salt. Add the hot  red pepper, if using.  Heat for 2  minutes  (or so) to combine. Set aside for plating.
  4. After the water is boiling, place the 6 eggs into the boiling water
  5. Boil the eggs for 5 minutes (this will result in a soft boiled egg).
  6. Start heating up your oil when you put the eggs into the water.  Pick a small frying pan or a small wok so you don’t waste too much oil and have it filled with 2-3 inches of oil.  The oil must be hot – you are looking to brown the outside without overcooking the yolk  (unless you don’t want a runny egg, and if so then cook  away). Test  your oil with a piece of bread-it should fry and bubble on contact with the oil.
  7. After the 5 minutes has elapsed for the boiling eggs, turn off the heat and discard the hot water. Add cold water and ice cubes to the eggs.  This will stop the cooking process,cool the eggs and allow you to peel them.
  8. Peel the eggs.  If you have never peeled soft boiled eggs before – take your time.  It’s similar to the hard boiled egg, but the white is more fragile and will break easier.  So crack your egg and roll it to make lots of cracks in the shell then take the shell off slowly under cold water (this makes it easier to peel).
  9. When the eggs  are peeled – carefully towel dry them.  You are about to put the eggs into hot oil, so you don’t want to have any water on those eggs (the hot oil will splatter if water is added).
  10. Add your dry eggs to the hot oil  They will turn brown quickly. With your slotted spoon or whatever utensil you are using, roll them in the oil to get an even brown color.  When brown, remove the eggs. And have paper  towels on a plate ready to help drain the eggs.
  11. Plate your eggs with your sauce and enjoy!